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Explain the Sub-Culturing?
Microbiological studies require microorganisms in pure form, i.e., a single type of microorganisms should be present in a culture. Maintenance of these pure cultures in laboratory is must. Preparation and maintenance of these pure cultures can be achieved by transfer of culture from one medium to another or from their parent growth source to another. The procedure is called sub-culturing. This technique is of basic importance and should be carried out by practicing aseptic technique. The term picking off is used when transfer is made from solid to liquid media.
Q. Which type of polarity do water-soluble and fat-soluble substances respectively have? Water-soluble substances are polar molecules that are they have electrically charged ar
Define Nutritional Requirements and Recommended Allowances for Proteins and Amino Acids? The FAO/WHO Committee (1973) expressed the protein requirements in terms of egg or milk
Q. Water has key participation in organic reactions. What are examples of two types of organic reactions in which water is respectively incorporated or liberated in the products of
Explain some Weight Loss during breastfeeding? Some women may want to return quickly to their pre-pregnancy weight. It is important to remember that some women will lose more,
WORKIN G OF EYE - Human eye is sensitive to light wavelenght ranging from 380 - 760 nm. Bees, ants, spiders and gold fish can see uttraviolet light which is invisible to hu
conductometry and its uses in biological experiments
Define Listeriosis monocytogenes L. monocytogenes can grow over the temperature range of about 1 0 to 45 0 C and the pH range 4.1 to around 9.6, it maybe expected to survive
The cells lining the inside of the cheek are frequently removed for making observations of basic cell structure. The cells are from stratified squamous epithelium. Explain a reason
Does greater light 80 cm instead of 20 cm produce more photosynthesis on plants? Why or why not
Define essentiality of Sulphur for growth of micro-organism? Sulphur is a part of some amino acids, some carbohydrates, biotin and thiamine. It is obtained either as elemental
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